Build the foundation, or base, of the salad. This is the part upon which the rest of the salad is built. The foundation may be a bed of lettuce leaves or another type of vegetable or fruit.
Add the body of the salad, which features the salad's main ingredients. These ingredients might include lettuce, vegetables, pasta, meat, poultry, or fish. Some salads may have the body ingredients already mixed with a dressing.
Add the garnish. The salad garnish, like other garnishes, is a colorful element that adds eye appeal to the plate. Although a garnish such as an herb or a lemon wedge may be used, the garnish might also be hard-cooked egg wedges or black olives. Other common salad garnishes include fruit, cheese, and nuts.
Q If the salad requires a dressing to be added after composition, ladle the dressing over the salad.
30 to 60 minutes. Remove the greens from their packing cartons and wash them just before you prepare the salad.
Leafy greens, which grow close to the ground and easily pick up dirt, dust, insects, and sand, need to be thoroughly cleaned before preparation. To ensure proper cleaning of salad greens, separate the leaves and submerge them in cold water several times to rinse off all dirt and grit. Never clean greens under running water. You will bruise the greens. Change the water several times if necessary. Lift the greens carefully out of the water. Do not drain the water from the bottom of the sink below the greens. Be sure to dry the leaves thoroughly with paper towels or use a salad spinner.
Once the greens have been well cleaned, cut or tear them into bite-size pieces. Many culinary experts believe greens are damaged less by tearing than by cutting. However, in a large foodservice setting, it may not be practical to tear all of the greens. Cutting is faster, and if done quickly with a well-sharpened blade, cutting will produce perfectly acceptable salad greens.
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